Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic.

Foods · 2019 · PMC6723566 · PMID 31382578

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an increasing trendno p-value reported

Reducing Sugars The evolution, the same as in the acidity results, showed an increasing trend from values close to 1 g/Kg up to values close to 30 g/Kg at 34 days.

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